Blueberry Upside-down Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Another wonderful find from Fresh magazine Delighful balance of berries and lemony cake Ingredients:
1 1/2 c fresh or frozen blueberries |
1/4 c blueberry syrup (purchased) |
1 tbl lemon juice |
1 1/3 c flour |
1/2 c sugar |
2 tsp baking powder |
1/4 tsp salt |
2/3 c milk |
1/2 c (1stick) unsalted butter. melted |
1 egg |
1 tsp grated lemon zest |
whipped cream (optional) |
preheat oven to 350 |
Directions:
1. Preheat oven to 350
2. Spray a 9 ich round baking pan with cooking spray
3. In a small bowl, mix together blueberries, blueberry syrup and lemon juice; pour into prepared pan in an even layer and set aside
4. In a medium bowl, whisk together dry ingredients
5. In a large mixer bowl on low speed, mix together milk, melted butter, egg and lemon zest
6. Add dry ingredients to liquid mixture and beat until just incorporated
7. Scrape down sides of bowl and mix on medium for 1 minute; batter should be thick put pourable
8. Spoon batter over berries in cake pan, spreading evenly and being careful not to to bring blueberry juice into batter
9. Bake at 350 for 30 to 35 minutes
10. Serve warm or at room temp with whipped cream, if desired
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